Spinach with Beans, Raisins and Pine Nuts
(I know what you are thinking, this is weird. Just humor me, this is a good dish!)
2/3 cup haricot (navy) beans, soaked overnight, or 1 14-oz. can haricot beans, rinsed and drained.
2 Tbsp. olive oil
1 thick slice white (or wheat) bread
1 onion, chopped
3-4 tomatoes, skinned, seeded and chopped (I left the skin on)
1/2 tsp. ground cumin
1 lb. fresh spinach leaves
1 tsp. paprika
1 garlic clove, halved
generous 1/4 cup raisins
1/2 oz. pine nuts, toasted
salt & ground pepper to taste
1.) Cook the dried beans in a pan of boiling water for about an hour, or until tender. Drain and set aside.
2.) Heat 2 tsp. of the oil in a non-stick frying pan and cook the bread until golden all over. Transfer to a plate and set aside.
3.) Cook the onion in 2 tsp. of the oil over gentle heat, until soft but not brown. Add the tomatoes and cumin and continue cooking over gentle heat.
4.) Meanwhile, wash the spinach thoroughly, removing any tough stalks. Heat the remaining oil in a large skillet, stir in paprika, then add the spinach and 3 Tbsp. of water. Cover and cook for a few minutes, or until the spinach is wilted.
5.) Add the onion and tomato mixture to the spinach and stir in the haricot beans, then season to taste with salt and pepper.
6.) Place the garlic and fried bread in a blender or food processor and process until smooth. Stir the bread mixture into the spinach and bean mixture, together with raisins. Add 3/4 cup water and bring to a boil, then reduce heat, cover and simmer very gently for 20-30 minutes, adding more water if necessary. (FYI: I cut the bread like croutons and skipped the blender/food processor part.)
7.) Sprinkle with pine nuts and serve with dinner rolls or any fresh bread.
Per Serving: 11.4 grams prot.; 25.8 grams carbs.; 10.2 grams sugars; 9.8 grams fat (1.2 grams sat.); 0 mg chol.; 8.1 grams fiber; 209 mg sod.
Found in: Fat-Free Vegetarian